Kale - Sauteed Greens are wonderful cooked to a tender saute, with a tad of crispness left. Try this California twist on a Southern staple a few times and see if you don't begin craving this new way of cooking greens. It works well with Kale, Collard, or Turnip - all nutrition packed powerhouse of anti-oxidants and nutrients! Assuredly, it is not Granny's greens with pot liquor, boiled for half an hour, with the nutrition seeping through the liquor.
- 1 bunch kale, washed and rinsed
- 1 teaspoon garlic
- 1 dollop EVOO
- Salt and pepper to taste
- OPTIONAL - 1 cayenne pepper, chopped
In a large, flat bottomed pan, pour a dollop of olive oil and turn on to medium heat. Okay. We are in the South, if you are passionate about bacon grease, throw a tiny bit of bacon grease in the pan. Add garlic and cook, gently, along with chopped cayenne pepper if you are using. I like to throw salt and pepper in at this point, then throw the kale in, sauteing to meld flavors from the beginning.
Lightly saute kale, stirring every few minutes for 3-5 minutes.
Put about 1/4 cup of water into kale, and put lid on, to gently steam. Check in a few minutes.
Don't cook the life out of kale, you are preserving maximum nutrition!
Copyright Lisa Baughn at www.ThePrudentwife.com ~
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com